Heat 2 tablespoons oil in a large skillet over medium-high heat.
Add cauliflower, onion and 1/4 teaspoon salt.
Cook, stirring occasionally, until the cauliflower is softened, about 5 minutes.
Remove from heat and stir in 1/4 cup dill.
Meanwhile, rub 1 teaspoon oil all over chicken.
Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Divide the cauliflower rice between 4 bowls.
Top with the chicken, tomatoes, cucumber, olives and feta.
Sprinkle with remaining 1/4 cup dill.
Drizzle with the vinaigrette.
Serve with lemon wedges, if desired.
One 2-pound head of cauliflower yields about 4 cups of cauliflower rice.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
